• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.360-366
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• 2011

This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightuess, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p<0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p<0.05). The sugar concentrations were 53.82~46.56, and decreased as the ginger content increased. The pH ranged between 6.42~6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p<0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p<0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng. and a 0.5% content of added ginger powder will improve the preference level.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• Journal of Environmental Policy
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• v.8 no.3
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• pp.163-180
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• 2009

This study attempts to investigate the preference uncertainty of respondents involved in stating their Willingness to Pay (WTP). For the Contingent Valuation Method (CVM) survey, we employed two approaches using two split samples. The respondents of one sample were given the opportunity to express intensity of preference through Multi-bounded Discrete Choice (MBDC) WTP questions, while those in the other sample were given Dichotomous Choice (DC) WTP questions. By incorporating the two elicited degrees of preference uncertainty into examining the WTP responses, we compared the two approaches. In comparing the DC model with the MBDC model, the mean WTP for the DC model was similar to PRYES in the MBDC Model. We concluded that the MBDC model estimates the various mean WTP while considering the preference uncertainty.

• Journal of the Korean Institute of Landscape Architecture
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• v.24 no.2
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• pp.74-85
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• 1996

The objective of this study is to investigate the influence of viewing aspects based on formal aesthetics and psychophysica approaches of the MAISAN provincial park for landscape management. Two methods are applied in this study. First, according to the field study with map the quantitative analyses of the viewshed area, visual section and scenery types were achieved, herein the visual landscape characteristics is found. Second, based upon visual preference evaluation of the relationships between the viewing aspects and visual preference scores to landscape slides were measured by questionnaires. The main conclusions obtained by the research are as follows. Visual area of MAISAN has a quite wide viewshed though itself is surrounded. The preference for the visual terminal were change by its characteristics to the visual corridors, view points, viewing types and viewing distance. Especially, the regression analysis between visual preference and viewing distance indicated Y=-3.20X\sup 2\+18.64X+20.64. In this case, viewing distance 794m from O\sub p\ is more important point for visual experience. The viewing types B·C and famous view A obtained a high visual preference score. A visual terminus are viewed along an entire RouteA, so revealed by its evolving spatial containment as to exact the full potential of its changing perspectives. Also we conducted the degree of visual influence by the shade in visual area at MAISAN and clarified viewing vantage Route and point in LSH being necessary for landscape preservation.

• Korean Journal of Construction Engineering and Management
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• v.5 no.5 s.21
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• pp.143-150
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• 2004

Nowaday, The tendency of complexity and extension of construction fields increase the need for efficient works managements like a construction management. Consequently, by the introduction of Decision-Making Theories, researches for improving construction field's efficiencies are actively performed. Fuzzy Analytical Hierarchy Process method is invented, so that describes a decision maker's ambiguous linguistic judgment with fuzzy numbers. but most of researches on Fuzzy-AHP use symmetric triangular fuzzy function for estimating each evaluation item with the consequence that exact judgments are impossible. those limits are caused by the point that employed fuzzy ranking methods can not support dissymmetric fuzzy numbers. In this research, we aims to overcome this problem with R.P.R(Relative Preference Ratio) method and suggest improved Fuzzy-AHP method which can use dissymmetric fuzzy triangular numbers.

• Fashion & Textile Research Journal
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• v.21 no.2
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• pp.171-178
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• 2019

This study analyzed the pressure, subjective wearing comfort, and design preference of brassiere shoulder straps among women in their 20s and 40s. Experimental clothing was made by different shoulder strap designs on a brassiere. In the four designs (A-D), the front attachment points of the shoulder straps were the same, but the back attachment points were different. Three of them (E, E1, E2) were of a halter neck design, with different front attachment positions. The pressures of A-D were measured at the position passing through the shoulder line (P1), and E-E2 was measured at the back neck (P2) as well as at P1. Subjective wearing comfort and design preference were rated on a 7-point Likert scale. A was determined to exert the highest pressure at the neck side of the design in the pressure measurement analysis of A-E2, whereas E1 exerted the lowest. E was measured to have the highest pressure among the E-E2 designs, whereas E2 had the lowest. Participants preferred A the most and E the least in regards to the subjective wearing comfort of A-E. Thus, participants deem A to be the most comfortable despite the high strap pressure. However, E was the most favored design, despite its poor wearing comfort. Participants' subjective impressions of E-E2 were that E2 was the most uncomfortable, but its design was the most preferred. Consumers' design preferences and subjective impressions of wearing comfort did not match.

• Database Research
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• v.34 no.3
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• pp.86-98
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• 2018

Point-of-Interest(POI) recommendation systems suggest the most interesting POIs to users considering the current location and time. With the rapid development of smartphones, internet-of-things, and location-based social networks, it has become feasible to accumulate huge amounts of user POI visits. Therefore, instant recommendation of interesting POIs at a given time is being widely recognized as important. To increase the performance of POI recommendation systems, several studies extracting users' POI sequential preference from POI check-in data, which is intended for implicit feedback, have been suggested. However, when constructing a model utilizing sequential preference, the model encounters possibility of data distortion because of a low number of observed check-ins which is attributed to intensified data sparsity. This paper suggests refinement of temporal intervals based on data confidence. When building a POI recommendation system using temporal intervals to model the POI sequential preference of users, our methodology reduces potential data distortion in the dataset and thus increases the performance of the recommendation system. We verify our model's effectiveness through the evaluation with the Foursquare and Gowalla dataset.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.762-769
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• 2009

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded 'it is tasty' (82.9%), while those that did not like seaweed responded 'I don't like the texture when chewing it and it is not tasty' (47.8%). Most students reported that they usually eat 'laver', and the number of times that they at seaweed was '3-4 times a week'. The primary place in which they ate seaweed and the place where they feel it had the best taste was a 'house'. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, 'I eat seaweed and leave it to some extent.' They perceived 'laver' to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was 'laver'. When asked why they dislike seaweed in school meals, the most common responses were 'I didn't like seaweed the first time I tried it' (27%) and 'Its taste is different from what I eat at home' (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for 'fried laver' and 'broiled laver'.

• Survey Research
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• v.13 no.1
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• pp.113-134
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• 2012

It is very vital for the presidential preference not only to be a political achievement of the president himself, but also to be an influential base of people-related policy and its implementation. The purpose of this study is to provide the newly developing ideas to compose an appropriate question and to point out the present problems in the utilization of survey results. At first, it turned out to be inappropriate to make a question for evaluation of presidential job approval in the perspective of questionnaire planning. As the respondents were not informed of what the president did, so they were more likely not to know whether the president did well or not. Secondly, the correlation analysis has been made between the evaluation question of the presidential job approval and policy-related questions including the direct one for the presidential preference in the aspect of statistical analysis. Through this process, evaluation of the presidential job approval is not accountable and the direct question for the presidential preference is at best explainable. In conclusion, it seems more persuasive to compare the statistical outcome of the presidential preference which has been derived of to the high rating what the respondents think comprehensively not depending on a subjective decision by mass media.

• The Journal of the Korea Contents Association
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• v.17 no.1
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• pp.183-192
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• 2017

This study aims to suggest improved design for both non-smokers and smokers to minimize inconvenience of smoke, at the same time, allow smoking in comfortable environment. The study was researched in three categories: First, consciousness research regarding smoking booth, second, preference research regarding product design, and third, research on emotional words about smoking booth by emotion evaluation. The result of design preference research was, first of all, smoking booth for smokers should be designed in both notable and familiar shape rather than stiff and rough shape. Second, color for the booth should apply warm colors such as white, pastel, and bright tone rather than prime colors. Third, the internal circulation filter in smoking booth should be managed thoroughly. In addition, extra seats and ventilation design is necessary to prevent passive smoking. The result of emotion evaluation was that people recognized certain words in four aspects. Each image word for factor 1 was "functional emotion', factor 2 was "psychological emotion", factor 3 as "color emotion", and factor 4 as "shape emotion". User-centered service design is necessary for both smokers and non-smokers, to minimize the damage by smoke and to spend time for short break.